Gluten free mozzarella sticks to buy

• ▢ ¼ cup all-purpose gluten-free flour
• ▢ 2 eggs
• ▢ 1 tablespoon milk
• ▢ 2 cups gluten-free panko breadcrumbs
• ▢ salt and pepper to taste
• ▢ 1 tablespoon dried parsley
• ▢ ½ teaspoon garlic powder
• ▢ 1 teaspoon dried basil
• ▢ 1 teaspoon dried oregano
• ▢ 12 mozzarella string cheese sticks
• ▢ oil for frying
• ▢ chopped parsley optional, for garnish
• ▢ marinara sauce optional, for serving

• Baking sheet

• Parchment paper

• 3 medium bowls

• Freezer

• Tall pot or Dutch oven

• Deep fry thermometer

• Line baking sheet with parchment paper.

• Place flour in one bowl.

• In second bowl, whisk eggs and milk until combined.

• In third bowl, thoroughly combine bread crumbs, salt, pepper, parsley, garlic powder, basil, and oregano.

• Take one mozzarella stick. Dip in flour and roll until lightly coated. Don't forget to coat ends of cheese stick in all steps.

  

• Immediately dip flour-coated mozzarella stick into egg wash. Roll until coated.

  

• From egg wash, immediately dip mozzarella stick into breadcrumb mixture. Roll until coated. Gently press the panko onto mozzarella stick.

  

• Dip panko-coated mozzarella stick into egg wash again.

  

• After second egg wash, dip mozzarella stick into panko mixture a second time and gently press panko onto mozzarella stick.

  

• Place fully coated mozzarella stick on parchment-paper-lined baking sheet. Repeat process for remaining mozzarella sticks. When all 12 are coated, place baking sheet in freezer for 2 hours.

  

• After two hours, heat enough oil for frying (approximately 2 inches deep) in tall pot. When oil reaches 350° Fahrenheit, add 2 to 3 mozzarella sticks.

• Fry approximately 2 minutes, until breading is golden brown and crispy. Transfer cooked mozzarella sticks to paper towel to drain oil. Repeat process for remaining mozzarella sticks.

• Garnish finished mozzarella sticks with parsley (optional) and serve with marinara (optional).

• Oil: Any oil with a high smoke point will work.
• Timing: Fry times can vary depending on how long your cheese sticks are in the freezer. You may need to add an additional minute or two in the oil if your mozzarella sticks have been frozen for a while.
• Temperature: The oil will cool slightly with each batch of mozzarella sticks. I recommend leaving your deep fry thermometer in the oil throughout the process or at least rechecking the oil after each batch. You may need to wait for it to come back up to temperature.

Recipe yields 12 gluten free mozzarella sticks. Nutritional values shown reflect information for one fried mozzarella stick. This is a rough estimate as it doesn’t account for the amount of fry oil absorbed by the mozzarella sticks. Macros may vary slightly depending on specific brands of ingredients used.

Serving: 1mozzarella stick, Calories: 181kcal, Carbohydrates: 19g, Protein: 8g, Fat: 9g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 49mg, Sodium: 312mg, Potassium: 22mg, Fiber: 1g, Sugar: 1g, Vitamin A: 52IU, Vitamin C: 1mg, Calcium: 34mg, Iron: 1mg, Net Carbs: 18g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.